Olive Oil

Common Name

Once called 'liquid gold' by Homer, olive oil has been cultivated since 4500 BC. Evidence suggests that Neolithic peoples were eating wild olives thousands of years before Homer's time.

Hippocrates, the father of modern medicine, first wrote of the healthful benefits of ingesting olive oil and of using it topically. Ancient Egyptians imported olive oil from Crete and Syria, where it was a highly valued commodity.

Most olive tree cultivation took place in the Mediterranean Basin, where olive oil was a symbol of wealth and a staple in religious ceremonies. In ancient Greece, athletes would rub olive oil all over their bodies; a practice which lasted almost a thousand years. As the Roman Empire spread and expanded across Europe, olive trees began popping up, along with presses that are still in use today.

Olive oil comes from the fruit of Olea europaea, a large evergreen belonging to the lilac family. Growing up to thirty feet tall, the olive tree produces small green olives that turn to black before dropping. Olive oil from green olives is bitter, while overripe olives produce a rancid oil.

To make the oil, perfectly ripe olives are pressed, crushed or ground into a paste by large stones. The oil extracted from this first pressing is called extra-virgin olive oil -- the least processed, highest quality olive oil available. The second pressing of the olives produces virgin olive oil, and further processing and refining produces pure and extra light olive oil.

Extra-virgin olive oil is of higher quality and has a stronger flavor than lesser grades, and so-called pure olive oil has the least flavor as it has undergone significant processing. Extra-virgin olive oil then is more expensive and used when flavor is important, but there are times when pure olive oil suffices.

Olive oil has many reported health benefits due to its high level of anti-oxidants and monounsaturated fatty acids. It is said to offer excellent protection against heart disease by lowering 'bad' cholesterol levels and increasing 'good' cholesterol levels in the blood.

Olive oil has a soothing effect on the stomach and for many, provides relief from ulcers. It is an excellent source of Vitamin E which can improve the appearance of skin and hair. Extra virgin olive oil offers the greatest health benefits as it is the least processed.

Purported Medicinal Qualities*

Olive oil has many reported health benefits due to its high level of anti-oxidants and monounsaturated fatty acids. It is said to offer excellent protection against heart disease by lowering 'bad' cholesterol levels and increasing 'good' cholesterol levels in the blood.

Olive oil has a soothing effect on the stomach and for many, provides relief from ulcers. It is an excellent source of Vitamin E which can improve the appearance of skin and hair. Extra virgin olive oil offers the greatest health benefits as it is the least processed.

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Olive oil is an excellent cooking oil as it is both tasty and healthy. Extra-virgin olive oil has the strongest flavor so should be used whenever flavor matters, as in salad dressings. When olive oil can be overwhelmed by strong flavors and pungent herbs and spices, a lesser grade olive oil will do. Heating will cause olive oil to lose some flavor, so if retaining flavor is critical then add extra-virgin olive oil after cooking. Always store olive oil it in a tightly sealed, opaque container, in a cool, dark place.   Food for thought:

• Substitute olive oil for butter in baked goods; you will need less olive oil than butter
• Mix two parts olive oil with one part balsamic vinegar for a light bread dip
• Substitute olive oil for butter in mashed potatoes and garlic bread
• Mix garlic, basil, sun-dried tomatoes and olive oil and spread over fatty fish
• Toss pasta in olive oil and feta cheese for a light sauce
• Drizzle olive oil over vegetables
• Toss red and yellow pepper wedges and asparagus in olive oil and oregano and grill on the barbeque.
• Do not heat olive oil past 180 degree Celsius and use pure olive oil for frying as extra-virgin and virgin olive oil burns faster and at lower temperatures.
• Use olive oil in the egg pan instead of butter.
• Brush sliced sourdough bread with olive oil and rub with garlic cloves and then grill on the barbeque. Top with julienne of fresh basil and parmesan curls.
• Brush pita bread with olive oil and sea salt and quickly broil

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